Elderberry Syrup

There are so many recipes out there for elderberry syrup. It can be a bit overwhelming. Which is the BEST? That’s hard to say since they all have something wonderful to offer. However, after trying many recipes, and playing around with ingredients I have found that unless I really need to add other ingredients, I like keeping it simple and stick to the basics. The recipe below is flavorful, gives your body that immune support, and everyone in my family likes it. What I like about this recipe is that it’s not overly sweet, but sweet enough to please the kids.

About the Ingredients


Elderberries have a long rich history of use as food and medicines. Today it is well known for its ability to prevent and treat colds and flus. It breaks up lung and sinus congestion. But, it’s also useful as an anti-inflammatory for arthritis and rheumatic pain. Those with hay fever would benefits greatly taking elderberries.

black Peppercorn

Black pepper is more than just a table spice. It’s bodily benefits are pretty profound. Pepper is an excellent digestive agent that more effectively breaks down food allowing for better absorption of nutrients from other foods. It is a warming herb that stimulates movement of fluids and digestion. It is beneficial for those that tend to be on the cold side. It is also used to treat fever that is accompanied by coldness and shivers.


When I’m not in the mood for tea but, I have a sore throat I’ll have hot water with a squeeze of lemon and honey. It soothes the throat ever so nicely. Thanks to the coating effects of honey. Honey is an old remedy for dealing with coughs, sore throats, and relieving cold and flu like symptoms. It’s also effective at destroying microorganisms in the body.

*Honey should not be given to children under the age of 2. Consider making elderberry syrup with licorice root to sweeten it. Sugar can be used as well but it is the less healthy alternative.

Shelf Life

The recipe below will keep for a month or two, if stored properly. If you add equal parts honey to the decoction it should last for up to a year. I have found that it is best to make elderberry syrup in small batches to prevent it from spoiling. Every month or two, especially from late fall to early spring, we are making elderberry syrup. The nice thing is it’s easy to make and if you follow my recipe it doesn’t take a lot of time.


Store the elderberry syrup in a dark cool place such as your refrigerator.

Make it Yours

Although this is just a basic recipe its a great base to start from. You can add any herbs, roots, or flavors that you wish. Licorice root sweets the syrup. Apple juice can be used in place of water to add an extra sweet flavor. Thyme can be added, when simmering, for respiratory support. So on and so forth. Feel free to use this as your base and add other ingredients your family will enjoy.

How to Use


A teaspoon of syrup can be taken daily. If feeling sick take 1 teaspoon in the morning, 1 teaspoon in the afternoon, and 1 teaspoon in the evening until you are back to 100%.


For daily use give kids 1/2 teaspoon daily. If sick take 1/2 teaspoon in the morning, 1/2 teaspoon in the afternoon, and 1/2 teaspoon in the evening.


These statements have not been evaluated by the Food & Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. Talk with your healthcare practitioner prior to using herbs, especially if you are on medication, pregnant, or nursing.

Related Links

  • Elderberry gummies


I hope you enjoy this recipe as much as we do. Share and Pin this recipe to spread the love with others. I would really appreciate it. Thanks and enjoy!

Elderberry Syrup


  • 2 cups water
  • 1/2 cup dried elderberries
  • 1 tablespoon black peppercorns
  • 1/2 – 1 cup local honey (to taste)


  1. In a pot bring the water to a rapid boil. Add the elderberries and peppercorns and cover. Reduce to a simmer for 30 minutes. Set aside and cool.
  2. Strain the decoction using a strainer, cheesecloth, muslin cloth, or coffee filter.
  3. Return the decoction to the pot and simmer. Add the honey stirring it in until the honey has fully dissolved.
  4. Put the syrup in a clean jar with lid. Label and store in a dark cool place.


  1. de la Foret, Rosalee. “Alchemy of Herbs” Hay House Inc. pg 207
  2. de la Foret, Rosalee, “Elder Monograph”. http://www.herbmentor.learningherbs.com/herb/elder/
  3. de la Foret, Rosalee, “Black Pepper Monograph”. http://www.herbmentor.learningherbs.com/herb/blackpepper/
  4. Tierra, Lesley. “A Kid’s Herb Book, for Children of All Ages”. Robert D. Reed Publisher. 2000 pg 136
  5. Picheta, Rob. https://www.cnn.com/2020/08/19/health/honey-common-cold-cough-treatment-scn-wellness-scli-intl/index.html

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